Healthy Plant-Based Green Goddess Power Bowl
This savory veggie-packed green goddess power bowl will be your new favorite go-to meal. It’s easy to make and has simple, wholesome ingredients. The green veggies, pesto, avocado, and quinoa make this salad a well-rounded, healthy, and satisfying dinner. It’s plant-based, dairy-free, and vegan.
Why is This Buddha Bowl So Good?
It’s easy to make. This is exactly why I love making bowls. I literally throw whatever is in my fridge into the bowl. Now, that’s my type of dinner!
It’s so darn healthy. Talk about a fantastic amount of veggies, healthy carbohydrates, and healthy fats. And for another perk, you won’t find any processed ingredients or artificial flavors in this meal. It’s easy to see why this is one of my favorite healthy vegan meals.
It’s customizable. Nothing like a meal where you can build it exactly to your liking. I don’t know about you but when everyone in the family is happy with one meal that I make, I consider it a win!
It’s filling. The avocado, quinoa, and vegan pesto specifically make this a hearty dinner option. Let’s raise the bar for vegan meals and recognize that plant-based power bowls can provide similar grams of protein to meat-based alternatives. You do not have to pack your bowl with dairy or meat to get the benefits of protein.
It’s simple. It is super easy to find the ingredients. And, the best part is that the pesto is store-bought! I also love how simple it is to precook these items, store them in separate containers, and have them ready for lunches. Now that’s meal prep at its finest!
It’s quick to make. Dinner is served in less than 30 minutes, oh yeah! With a busy schedule of a family of six, it is nice to not spend more than half an hour on dinner.
The Ingredient List
I love all of these savory ingredients. It’s no wonder this delicious vegan meal is one of my go-to recipes.
Quinoa-I like to use white quinoa for this recipe which is more fluffy and less crunchy. You can use red quinoa as well. I do not recommend replacing the quinoa with brown rice. However, couscous could work as a replacement.
Asparagus-Grab one package or bunch and you’ll be all set. These roasted and fresh vegetables are a great way to add fiber, antioxidants, vitamins, and minerals to your diet.
Broccoli-I would purchase two large heads of broccoli or even better, grab a package of broccoli florets with the thick thems trimmed off. I like to get these from Trader Joe’s or Sprouts.
Avacado-Grab a large and ripe avocado for this recipe. Don’t skip this part, it is a must!
Pesto-I like to purchase a vegan pesto to use for this bowl. That way I can quickly make dinner.
Chives-One of my favorite type of onions that finishes off this meal. You could also use green onion or shallot as well. You get the point as they all bring that similar spicy flavor.
Lemon juice-This is optional but I love to add juice from one half of a lemon. The citrus is a perfect addition to this bowl.
Avocado oil-This is my go-to oil for roasting vegetables because of its high-heat tolerance. You can certainly use extra-virgin olive oil if that is what you have on hand.
Optional-Feel free to add any additional green roasted vegetables that you have on hand such as Brussel sprouts, green beans, or green zucchini. Also, topping it with fresh herbs such as parsley, or basil will compliment the flavors of this bowl well.
How to Make This Vegan Green Goddess Bowl
Step one: Start by preheating your oven to 425 degrees Fahrenheit. Clean and chop the asparagus and broccoli. Add the broccoli to a lined pan. Drizzle avocado oil, and sprinkle salt, pepper, and garlic powder over the top. Give it all a good toss. Yes, you can use your hands. Spread out the cut broccoli in an even layer and try not to let the florets touch. Cook for about 7 minutes.
Step two: Carefully remove the pan from the oven and add the asparagus. Drizzle additional avocado oil over the asparagus and sprinkle with salt and pepper. Place the pan back into the oven and cook for another 7 minutes or until the vegetables are nicely cooked.
Step three: While the vegetables are in the oven, work on cooking the quinoa. Follow the package directions which usually take about 20 minutes.
Step four: Chop the avocado and mince the chives.
Step five: Time to assemble the bowls. Start with a bed of quinoa. Next, add the roasted vegetables and avocado. Top with lemon juice, minced chives, and store-bought vegan pesto. Give it all a good mix. Serve immediately!
Tips + Modifications
If you do not like pesto or do not have any available, you could always use a store-bought plant-based green goddess dressing instead.
If you are looking to remove the quinoa, you could replace it with roasted sweet potatoes or a bed of greens as options.
Feel free to use a store-bought green goddess dressing instead of pesto.
If you have any leftovers, place the ingredients into an air-tight container and store them in the fridge for up to two days.
More Delicious Recipes
If you enjoyed this recipe, check out more similar recipes below!
These Easy Plant-Based Sweet Potato Bowls with Veggie Cashew Cream are one of our family favorites.
I wasn’t a pasta person until I tried this Vegan Roasted Bell Pepper and Veggie Pasta and then I became hooked! I am sure you will, too!
Healthy Plant-Based Green Goddess Power Bowl with Pesto
Ingredients
- 2 cups cooked quinoa *1 cup dry
- 1 large, ripe avocado
- 2 cups broccoli, roasted
- 2 cups asparagus. roasted
- 1 tablespoon chives, minced
- juice from ½ a lemon
- 8 oz container of store-bought vegan pesto *I get mine from Trader Joe's
- optional: nutritional yeast
For the roasted vegetables
- 2 teaspoons avocado oil
- 1 teaspoon pink Himalayan salt *use more or less as needed
- 1 teaspoon garlic powder *use more or less as needed
- ½ teaspoon cracked pepper *use more or less as needed
Instructions
- Start by preheating the oven to 425 degrees Fahrenheit. Line a sheet pan.
- Clean and chop the asparagus and broccoli. Add the broccoli to a lined pan. Drizzle avocado oil, and sprinkle salt, pepper, and garlic powder over the top. Give it all a good toss. Yes, you can use your hands. Spread out the cut broccoli in an even layer and try not to let the florets touch. Cook for about 7 minutes.
- While the broccoli is cooking, prepare the asparagus. Wash them and cut off the hard ends. Cut the asparagus into thirds. Once the broccoli has cooked for 7 minutes, add the cut pieces to the pan and drizzle with olive oil, sprinkle with salt and pepper, gently toss it all together, and then even the pieces into a single layer. Place the pan back into the oven for another 7 minutes or until the vegetables are ideally roasted.
- While the vegetables are in the oven, cook the quinoa over the stove according to package instructions. This usually takes about 20 minutes.
- Cut the avocado into small chunks and mince the chives.
- To assemble the bowl, start with a bed of quinoa. Add in the vegetables and avocado next. Scoop in a desired amount of pesto sauce. Finish it all off with lemon juice, chives, and optional salt and pepper.
- For leftovers, place the cooked items in an air-tight container in the fridge for up to 1-2 days.
Notes
Enjoy, friends!
XOXO
Michelle